Avocado Shrimp Ceviche

Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!

We also love these other recipes that have fresh avocado as an ingredient. Italian Avocado Cucumber Salad, Berry Avocado Salad with Creamy Raspberry Dressing or Strawberry Avocado Spinach Salad.

Avocado Shrimp Ceviche in a clear bowl with a wooden spoon.

Shrimp Ceviche Recipe

I was introduced to ceviche at a summer barbeque last summer. I had never heard of ceviche before and was quite intrigued. I always love something that involves fresh ingredients. Shrimp, cucumber, tomato, cilantro, jalapeno, and red onions all get tossed to make this ceviche. I decided to add some avocado to the mix and it turned out just as amazing as I remembered. You add some fresh lemon, lime, and orange juice and all of the fresh ingredients really combine for amazing flavor.

Diced up ingredients for Avocado Shrimp Ceviche.

What are the ingredients of ceviche?

  • 1 pound shrimp, cooked
  • 1/2 cup fresh lime juice
  • 2 roma tomatoes, chopped
  • 1/4 cup red onion, diced
  • 1 jalapeno pepper, chopped
  • 1/4 cup cilantro, chopped
  • 3 avocados, chopped

Is the shrimp cooked or raw?

Traditional ceviche consists of raw seafood tossed with an acidic marinade. The marinade “cooks the fish. Let it sit in the lime juice for 5 minutes until the shrimp turns opaque.

How long can you keep ceviche in the refrigerator?

I would store ceviche no longer than 48 hours. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor.

Close up of Avocado Shrimp Ceviche.

 

Avocado Shrimp Ceviche

4.41 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!

Ingredients

  • 1 pound shrimp uncooked and chopped
  • 1/2 cup fresh lime juice
  • 2 roma tomatoes chopped
  • 1/4 cup red onion diced
  • 1 jalapeno pepper chopped
  • 1/4 cup cilantro chopped
  • 3 avocados chopped
  • salt and pepper to taste

Instructions

  1. In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
  2. Add the chopped avocados and toss right before serving and salt and pepper to taste.

Recipe Video

Nutrition Facts

Serves: 6

Calories244kcal (12%)Carbohydrates10g (3%)Protein18g (36%)Fat16g (25%)Saturated Fat2g (10%)Cholesterol191mg (64%)Sodium596mg (25%)Potassium607mg (17%)Fiber7g (28%)Sugar2g (2%)Vitamin A390IU (8%)Vitamin C19.4mg (24%)Calcium124mg (12%)Iron2.2mg (12%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Seafood

Comments

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  1. 3 stars
    It takes far longer than 5 minutes in the lime juice. Maybe you meant 5 hours? Even then, that is not really enough. If you want it for dinner, start it in the morning, go to work, then chop the rest of the ingredients and mix. Other than that timing, this is a good recipe.

  2. I made shrimp cerviche. Left shrimp overnight in lime/lemon juice and shrimp doesn’t appear opaque. What can I do?

    1. In my experience and being Mexican, so this is a típica dish, you must add salt along with the lime to the shrimp to help “cook” them. Lime alone doesn’t do much of the trick. Good luck!

  3. 5 stars
    Shrimp & Avacado Ceviche was awesome! First time ever making ceviche and this recipe was easy and delicious. Thanks for sharing ?

  4. How exactly do you eat the ceviche? From a bowl with a fork? On top of Tortilla chips or crunchy bread? Rolled in a flour or corn tortilla wrap?

  5. This looks amazing! I noticed in the description that you mention adding lemon and orange juice but I don’t see that in the ingredients? I’ve seen other recipes with those ingredients included so I just wanted to see whether or not I should add them? Thanks!

    1. You can add those in to help save the coloring and flavoring of the other ingredients from browning. Just add a tablespoon and stir it together before tossing all together.

  6. 5 stars
    I made this a few days ago. Followed the recipe as is and it was perfection. So fresh and tasty. I used the ceviche for tostadas. It makes a good amount and was even better tasting the next day.

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